Fast Recipes

Rosemary, mustard and brandy chicken with buttered carrot

A modern take on the classic French chicken chasseur.

By Max Adey
  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print
For this modern take on the classic French chicken chasseur, we've kept the brandy and added honey, wholegrain mustard, rosemary and a splash of sherry vinegar to make the sauce sing.


  • 2 tbsp olive oil
  • 8 chicken thighs, bone in, skin on
  • 1 onion, thinly sliced
  • 3 garlic cloves, finely chopped
  • 60 ml brandy (¼ cup)
  • 250 ml chicken stock (1 cup)
  • 1 tbsp seeded mustard
  • 2 tbsp honey
  • 2 small rosemary sprigs
  • 100 gm crème fraîche
  • 1 tbsp sherry vinegar or apple cider vinegar
  • 1 bunch frisée, leaves separated
Buttered carrots
  • 2 bunches Dutch carrots, scrubbed, stalks trimmed and halved lengthways
  • 50 gm melted butter
  • ½ garlic clove, finely chopped


  • 1
    Preheat oven to 180C. Heat half the oil in a flameproof casserole over medium-high heat, add chicken skin-side down and fry, turning occasionally, until browned (2-3 minutes). Transfer to a plate. Add remaining oil to casserole, add onion and garlic and stir until translucent (2-3 minutes). Deglaze pan with brandy, then stir in stock, mustard, honey and rosemary, and bring to the boil. Add chicken skin-side up, season to taste, cover with a lid or foil, and braise in oven until chicken is cooked through (10-15 minutes). Transfer chicken to a tray and discard rosemary. Add crème fraîche and vinegar to casserole, whisk to combine, season to taste and return chicken to sauce.
  • 2
    Meanwhile, for buttered carrots, cook carrots in a saucepan of boiling salted water until just tender (3-5 minutes). Drain, then toss in a bowl with remaining ingredients and season to taste. Serve with chicken and frisée.
  • undefined: Max Adey